Creative canapés - HB Ingredients.

Creative
canapés
Creative canapés
Recipes
Amusette with smoked salmon mousse 4-5
Pidy develops ready to fill products by chefs and for chefs. The innovative
Duobelle with smoked salmon and fresh potato salad
6-7
and complete Pidy range offers unique products for every occasion; such as
Mini-Coquille with a salad of peas, mint and smoked eel
8-9
appetizers, after dinner treats, cocktail parties and SLUNCH and DRUNCH!
Iris with goose liver and Geuze beer jelly
10-11
Flower Cuppy with salmon fantasy
12-13
Profiterole with sweet and sour sauce, coriander and scampi
14-15
Our aim is your professional ease of use.
Neutral Mini Cones with pallet
16-17
A product range with crispy base which does not need reheating; is a time
Coloured Mini Cone with pallet
18-21
Sweet Mini Cone with duck liver mousse
22-23
Recipes from your fellow chefs and practical tips help you on your way to
Mini-Carré with soft herb cheese and smoked eel
24-25
surprise your customers.
Mignardise with scallops in bacon
26-27
Mini Cannelito with wild boar pâté and red port wine
28-29
Gourmande with parmesan and pesto
30-31
Quiche with goat cheese, green beans and Hollandaise sauce
32-33
Tips and Tricks for beautiful and lovely appetizers
34-35
Pidy, the trendsetter for your ready to fill pastry products.
saver and permits you to finish your creations well in advance.
Pidy works in partnership with the most important wholesalers and C&C
outlets.
Our commercial team is ready to help you with advice and tips!
You will find more recipe ideas and information on our products on
www.pidy.com
Pidy Amusette with smoked
salmon mousse
Ingredients
• 20 pcs Pidy Amusette
• 200 g poached and chopped up salmon
• 50g chopped smoked salmon
• 65g milk
• 65g fish fond
• 20g roux
• 2 gelatin leaves
• 180g lightly whipped cream
Amusette
dimensions 3,6 x 7,5cm
code
790.75
pieces/case 84/192
This recipe can also be prepared with:
4
Duobelle
791.75
Mini-Coquille
792.75
Christophe Dejonghe en
Janique De Vlaminck
Bistro Desanto
Gentseweg 558
8793 Sint-Eloois-Vijve
www.bistrodesanto.be
+32 56 60 24 13
Method
• Make a velouté sauce with the milk, fish fond
and roux. Cool down to 50°C and add the
soaked gelatin leaves to the mixture.
• Cool further down to 30°C.
• First mix both types of chopped fish, then
gently fold in the cream.
• Pipe the mixture into the Amusettes with a
piping bag or pallet; decorate with salmon fish
eggs or chives, chervil or dill.
Can be filled up
to 24 hours in
advance.
5
Pidy Duobelle with smoked salmon
and fresh potato salad
Ingredients
• 20 pcs Pidy Duobelle
• 200g smoked salmon
• 200g cooked potato, diced
• 1 table spoon sour cream
• salt and pepper, chopped chives
Pierre Paumel
La Bastide des Princes
Chemin de Bigonnet
84860 Caderousse (Orange)
www.bastide-princes.com
+33 4 90 51 04 59
Duobelle
dimensions 3,5 x 7cm
code
791.75
pieces/case 84/168/336
Method
This recipe can also be prepared with:
6
Amusette
790.75
Mini-Coquille
792.75
• Mix the cooked and diced potatoes with the
sour cream. Add chopped chives and season
to taste.
• Divide over one side of the Pidy Duobelles.
• Fold the smoked salmon into little flowers
and decorate the other half of the Duobelles.
• Garnish with chives.
Can be filled up
to 24 hours in
advance
7
Pidy Mini-Coquille with a salad of peas, mint and smoked eel
Ingredients
• 20 pcs Pidy Mini-Coquilles
• 300g peas, cooked al dente
• 1 tablespoon of chopped fresh mint leaves
• 1/4 lemon, salt and pepper,
½ tablespoon olive oil
• 100 gr smoked fillet of eel
• optional: wasabi pearls
Mini-Coquille
dimensions 5cm
code
792.75
pieces/case 90/180/480
This recipe can also be prepared with:
8
Amusette
790.75
Duobelle
791.75
Koen Toye
The Food Wizard
Zonnestraat 28
9690 Kluisbergen
www.thefoodwizard.be
+32 55 60 31 79
+32 498 56 04 33
Method
• Mix the lukewarm peas with the chopped
mint and season to taste with salt and
pepper, olive oil and lemon juice.
• Cool down completely.
• Divide over the Mini-Coquilles, add a piece of
smoked eel.
• Decorate with a small mint leaf or some
pearls of wasabi.
Can be filled up
to 24 hours in
advance.
9
Pidy Iris with goose liver and Geuze beer jelly
Ingredients
Sébastien Ververken
't Convent
Halve Reningestraat 1
8647 Reninge
www.tconvent.be
+32 57 40 07 71
• 20 pcs Pidy Iris
• 25cl Geuze beer
• 1/2 soaked gelatin leaf
• 2 slices of goose liver pâté
• 1 slice honey cake or ginger bread
• 20 Pidy Pipettes*
• optional: pea shoots
*Accessory : Pipet.
Transparent aid to add alcohol
or other liquid as an extra.
code: 000.04
Pcs/case: 225 pcs
Iris
dimensions 3cm
code
717.70
pieces/case 96/192/480
Method
This recipe can also be prepared with:
10
Corolle
715.70
Annabelle
716.70
Flower Cuppy
718.70
Canapé Cuppy
719.70
• Gently heat the Geuze beer, slowly boil to
reduce to 1/3.
• Cool down to 50°C and add the soaked
gelatin. Refrigerate to set and cut into dice.
• Divide over the Iris, decorate with pieces of
honey cake.
• Finish with a dice of goose liver pâté and
season with fresh pepper.
• Decorate with pipettes filled with Geuze beer
and/or pea shoots.
Can be filled up
to 12 hours in
advance.
11
Pidy Flower Cuppy with
salmon fantasy
Ingredients
• 20 pcs Pidy Flower Cuppy
• 250g fresh salmon fillets diced in
cubes of 2 x 2 cm
• sesame seeds, sweet paprika powder,
dried green herbs
• 100g salmon mousse
• some shoots
• salt and pepper and butter
Frederick Dhooghe
't Huis Van Lede
Lededorp 7
9772 Lede (Kruishoutem)
+32 9 383 50 96
Flower Cuppy
dimensions 5,5cm
code
718.70
pieces/case 140/280/560
Method
This recipe can also be prepared with:
12
Iris
717.70
Corolle
715.70
Annabelle
716.70
Canapé Cuppy
719.70
• Coat the diced salmon pieces in the sesame
seeds, the sweet paprika or the dried fresh
herbs.
• Flash in a hot frying pan coated with some
butter.
• Pipe some salmon mousse in every
Flower Cuppy.
• Add a fried piece of salmon on top.
• Decorate with shoots.
Can be filled up to
12 hours in
advance.
13
Pidy Profiterole with sweet and sour sauce, coriander and scampi
Ingredients
• 20 pcs Pidy Profiterole
• 20 cleaned scampi
• 1 tablespoon finely chopped coriander
• 1 tablespoon wok oil
• 200g sweet and sour sauce
• salt and pepper
Robert Van Eygen
Pacific Eiland
Eiland 2
8900 Ieper
www.pacificeiland.be
+32 57 20 05 28
Profiterole
dimensions 4cm
code
820.50
pieces/case 75/250
Method
This recipe can also be prepared with:
14
Mini-Eclair
849.50
Chou Lunch
825.50
Chou
830.50
• Use a serrated knife to cut off a lid of the
Profiteroles.
• Put some sweet and sour sauce in each
Profiterole.
• Season the scampi and fry in very hot oil,
remove from the heat and add the chopped
coriander.
• Divide the scampi into the profiteroles.
• Decorate with a coriander leaf.
Can be filled up
to 12 hours in
advance.
15
Pidy Neutral Mini Cone with pallet
Fish salad and crab
Ingredients
• 20 pcs Pidy neutral Mini Cones
• 200g fish salad
• 20 pcs small tin crab meat
• some shoots to decorate
Christophe Baert
Domaine de la Blommerie
Method
Drève Gustave Fache 2
• Pipe the fish salad into the Mini Cones.
7700 Mouscron
• Put some crab meat on top and decorate with
www.blommerie.com
fresh herbs or shoots.
+32 56 33 12 87
Neutral Mini Cone
dimensions 7,5 x 2,5cm
code
508.90
pieces/case 112/308
This recipe can also be prepared with:
Broccoli mousse and smoked salmon
Ingredients
• 20 pcs Pidy neutral Mini Cones
• 200g cooked broccoli
• 50g bechamel sauce
• 100g smoked salmon
• some black fish eggs
Method
16
Mini-Cones Coloured
508.98
Accessory:
Mini Painterspallet.
Goldcoloured with 8 holes.
code: 000.07
Pcs/case: 16 blisters x 12 pcs
Can be filled
maximum
1/2 hour in
advance.
• Mash the cooked broccoli and mix with the cold bechamel sauce.
• Cool down completely.
• Divide with a piping bag over the Mini Cones, decorate with a piece
of rolled up smoked salmon and black fish eggs.
17
Pidy Coloured Mini Cone
with palett
Accessory :
Painterspallet.
Goldcoloured with 35 holes.
code: 000.02
Pcs/case: 15 pcs
Pidy black Mini Cones with squid, fish mousse and saffron
Pidy Neutral Mini Cones with ham mousse
Ingredients
Ingredients
• 20 pcs Pidy black
Mini Cones
• 250g fillet of cod, poached
and chopped
• 65g milk
• 65g fish fond
18
Solange Bentin
Hotel Kemmelberg
Kemmelbergweg 34
8950 Heuvelland-Kemmel
www.kemmelberg.be
+32 57 45 21 60
• some saffron
• 20g roux
• 2 gelatin leaves
• 180g lightly whipped cream
• some black fish eggs
• 20 pcs Pidy Neutral Mini Cones
• 200g chopped cooked ham
• 50g bechamel sauce
• 100g dried ham
• 50g lightly whipped cream
Method
Method
• Make a velouté with the milk, fish fond, saffron and roux.
• Cool to 50°C and add the soaked gelatin leaves.
• Cool further to 30°C, mix with the chopped fish.
• Gently fold in the cream.
• Using a piping bag, divide the mixture into the mini cones and decorate
with black fish eggs.
• Mix the chopped ham with the bechamel sauce
and the whipped cream.
• Divide over the mini cones.
• Decorate with pieces of dried ham.
Accessory : Black clip.
Aid to present a mini-cone
attached to a plate.
code: 000.01
Pcs/carton: 100 pcs
Can be filled
maximum
1/2 hour in
advance.
19
Pidy Coloured Mini Cone
with palett
Accessory :
Painterspallet.
Goldcoloured with 35 holes.
code: 000.02
Pcs/case: 15 pcs
Yves Mistiaen
Culinary Advisor Pidy
20
Pidy green Mini Cones with mascarpone,
Guacamole and salmon caviar
Pidy red Mini Cones with
tuna and tarragon
Ingredients
Ingredients
• 20 pcs Pidy green Mini Cones (spinach)
• 200g mascarpone
• 70g guacamole
• some salmon caviar
• 20 pcs Pidy red Mini Cones (tomato)
• 200g drained canned tuna
• 1 tablespoon mayonnaise
• salt and pepper
• 10g freshly chopped tarragon
• some diced tomato or tarragon leaves to decorate
Method
Method
• Mix the mascarpone with the guacamole and
beat firmly together.
• Divide over the Mini Cones and decorate with
some salmon caviar.
• Mix the tuna with the mayonnaise, tarragon, season
with salt and pepper.
• Divide the mixture over the Pidy Mini Cones.
• Decorate with diced tomato or tarragon leaves.
Can be filled
maximum
1/2 hour in
advance.
21
Pidy Sweet Mini Cone with duck
liver mousse
Ingredients
• 20 pcs Pidy Sweet
Mini Cones
• 150g raspberry jam
• 150g duck liver pâté
• 50g lukewarm beef stock
• 30g red port wine
• 1/2 soaked gelatin leaf
• 100g lightly whipped cream
• blueberries
Sweet Mini Cone
dimensions 6cm
code
508.93
pieces/case 112 (+10 clips)/228
This recipe can also be prepared with:
22
Mini Cones Coloured 508.98
Mini Cone Neutral
508.90
Filip Tibos
The Big Cheese
Catering Company
Corner Jacksons &
Wellington Roads
Mulgrave VIC 3170
+61 3 8561 7484
Method
• Mix the stock with the red port wine and heat
to 70°C.
• Cool to 50°C and use to dissolve the gelatin.
• Add the duck liver pâté and beat until you get a
smooth mixture.
• Sieve and cool to 30°C.
• Mix with the lightly whipped cream and cool
completely.
• Fill the bottom of the Mini Cones with some
raspberry jam.
• Top with duck liver mousse.
• Finish with blueberries and/or a pipette* filled
with red port.
Can be filled
maximum
1/2 hour in
advance.
*Accessory: Pipet.
Transparent aid to add
liquor or other liquids
as an extra flavour
code: 000.04
Pcs/case: 225 pcs
23
Pidy Mini Carré with soft
herb cheese and
and smoked eel
Thierry Marrée
Le Bistrot d'En Face
Rue de la Goffe 8-10
4000 Liège
www.lebistrotdenface.be
+32 4 223 15 84
Ingredients
• 20 pcs Pidy Mini Carré
• 200g soft herb cheese spread
• 100g smoked eel fillet
• some black fish eggs or radishes to decorate
Mini-Carré
dimensions 3 x 3cm
code
010.00
pieces/case 96/192/480
This recipe can also be prepared with:
Mini-Longo Fishka
Zakouski
015.00
090.00
020.00
24
Mini- Escarcoque Apéricœur
MiniBouchée
Assortiment
658.00
050.00
080.00
047.00
Method
• Reheat the Pidy Mini Carrés for 6 minutes
in a preheated oven at 170°C and cool down
completely.
• Divide the soft herb cheese spread between
the Mini Carrés.
• Top with some smoked eel.
• Decorate with some black fish eggs or a slice
of radish.
For cold appetizers:
refresh for 6 minutes
in a preheated oven at
170°C, then leave to
cool and then fill.
For hot appetizers:
first fill and then place
in oven.
25
Pidy Mignardise with scallops
in bacon
Ingredients
Johan Van Uden
Chateaubriand
Binnenweg 163
2101 JH Heemstede
www.chateaubriand.nl
+31 23 528 26 55
• 20 pcs Pidy Mignardises
• 20 scallops
• 20 thinly sliced lean bacon
• 20 small skewers
• 400g seafood velouté
• butter
• salmon caviar or chives to decorate
Mignardise
dimensions 6cm
code
720.20
pieces/case 80/240/360
Method
This recipe can also be prepared with:
26
Gourmande
710.20
Apériquiche
160.00
Quiche 7cm
740.20
• Bake the empty Mignardises in a preheated
oven at 170°C for about 5 minutes.
• Roll the scallops in the bacon and prick on a
skewer.
• Fry in a hot pan with some butter.
• Divide the hot seafood velouté over the
Mignardises.
• Put the fried scallop skewers on top.
• Finish with some salmon caviar or
snipped chives.
For cold appetizers:
refresh for 6 minutes
in a preheated oven at
170°C, then leave to
cool and then fill.
For hot appetizers:
first fill and then place
in oven.
27
Pidy Mini Cannelito with wild boar pâté and red port wine
Ingredients
• 20 pcs Pidy Mini Cannelito
• 200g finely chopped wild boar pâté
• 1 or 2 table spoons cream
• 1 glass of port wine
• 20 Pidy pipettes
• red berries or chervil to decorate
Earl Scarlett
Grace Cuisine
Ashford Manor Golf Club
Fordbridge Road
Middlesex, TW15 3RT
+44 7956 39 44 78
Mini Cannelito
dimensions 2 x 3,5cm
code
624.40
pieces/case 112/336
This recipe can also be prepared with:
28
Mini-Roulé
627.20
Mini-Cornet Traiteur
360.02
Mini-Rollito
626.20
Method
• Beat the pâté until soft and smooth, mixing it
with some cream.
• Pipe into the Mini Cannelito’s.
• Fill the pipettes with port wine.
• Decorate with red berries or some chervil.
This product can
be presented both
standing up or
lying horizontally.
29
Pidy Gourmande with parmesan
and pesto
Ingredients
Dirk Cambron
L’Ile d’Anvers
Verbindingsdok Oostkaai 3
2000 Antwerpen
www.liledanvers.be
+32 3 226 99 09
• 20 pcs Pidy Gourmandes
• 150g cream
• 1 egg
• 50g ground parmesan
• 2 tablespoon pesto
• 100 gr pine nuts
Gourmande
dimensions 4cm
code
710.20
pieces/case 96/192/480
Method
This recipe can also be prepared with:
30
Mignardise
720.20
Quiche 7cm
740.20
• Beat together the cream, parmesan and pesto.
• Add the beaten egg.
• Divide mixture between the Gourmandes.
• Bake for 3 minutes at 180°C in a preheated
oven.
• Sprinkle with pine nuts and finish baking for
about 5 minutes.
For cold appetizers:
refresh for 6 minutes
in a preheated oven at
170°C, then leave to cool
and then fill.
For hot appetizers:
first fill and then place
in oven.
31
Pidy Quiche with goat cheese,
green beans and Hollandaise sauce
Christian Quetstroey
De Kleine Prins
Stationsstraat 33
9620 Zottegem
www.dekleineprins.net
+32 9 361 35 02
Ingredients
• 10 pcs Pidy Quiches 7 cm
• 10 goat cheese wrapped in bacon
• 400g cold cooked green beans
• 400g Hollandaise sauce
Quiche 7cm
dimensions 7cm
code
740.20
pieces/case 90/180
This recipe can also be prepared with:
Method
32
Mignardise
720.20
• Put some green beans in the quiches.
• Put the goat cheese parcel on top.
• Top with cold Hollandaise sauce.
• Bake in preheated oven at 170°C for 7 minutes.
For cold appetizers:
refresh for 6 minutes
in a preheated oven at
170°C, then leave to
cool and then fill.
For hot appetizers:
first fill and then place
in oven.
33
• Cold - a noble canapé
for delicious appetizers
that look the part
1 Surprise, charm and be different
Your customer demands more and more. He wants to be surprises by appearance
and flavours, he wants more experiences for his money. With our innovative and
attractive forms, we offer a firm base for your beautiful and luxurious presentations.
You are the specialist of the taste and finishing touch. No doubt you can create a
wow-effect based on our canapés.
Cold appetizers and canapés are used all over for small and large parties,
catering events and so on. We help you present a different and attractive
appetizer.
On the spot filling
You’ll certainly attract the attention with the colourful mini cones if you can
fill and decorate them on the spot for immediate consumption.
Moreover, you can use the special artist’s pallet to present the mini cones in
an attractive and original way.
Up to half a day in advance
Inspired by the elegance of flowers,
we have designed lovely crunchy cups,
ready to fill without reheating.
A natural buffer against moisture: you can also use a green leaf, such
as spinach, a bay leaf, basil … It gives extra colour, extra taste and it is
100% natural.
Up to a day in advance
Sleek and trendy forms, with extra attention for detail.
Real life edible spoons (amusettes), 2 in 1 bites (duobelles)
and mini scallops (mini coquilles).
Why not try shoots of beetroot or leeks, or dried or fresh flowers as
a decoration?
2 The choice is yours: hot or cold
Your choice between hot or cold will be influenced by some factors: maybe you are
not in your own work place, so do you have access to an oven, will your customer be
prepared to heat them, how far in advance do you wish to prepare your appetizers…
An extra firm mousse. Obtained by adding gelatine, xantana, fibres or
butter. This mousse will release less moisture into the canapés.
• Hot
A hot appetizer can be prepared well in advance. It can even be deep frozen.
After heating, the structure is crunchy again, even with the absorption of moisture.
For hot applications, mostly puff pastry mini products are used. However, all Pidy
canapes can be used for hot and cold preparations, except the mini-cones.
Mini-Longo
Fishka
Zakouski
Escarcoque
Apéricoeur
3 Be brave
Dare experiment with taste. Play around with colours. Try new combinations and
contrasts. Explore the world of tastes. Everything is possible in our neutral forms:
cream cheese, tapenades, mousses, tzatziki, seasonal salads, meat preparations,
cream patés … the ideal product for this is the duobelle, the first 2 in 1 product
which is a two-bite.
Mini-Carré
Apériquiche
Bechamel. For a hot bite, you can for example use a basic béchamel or
velouté, combined with an infinite choice of tastes (fish, meat, vegetables).
Sales tip. Sell an assortment of hot appetizers in an aluminium tray or
ovenproof dish so that your customer can heat them straight in their oven
(about 7 minutes at 160-170°C).
34
Avoid discolouring. Mousses and other fillings will change colour or
dry out because of exposure to the air. You can slow down this process
by applying a natural spray. Like this you get an extra couple of hours of
protection and obtain an extra attractive shine.
Fill and keep. Many of our canapés are packed in special trays with
individual compartments. Fill the products while still in the tray and use our
resealable boxes to store them in the fridge, safe from the humidity.
35
design: CLaevens
20820 - 01/2011
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Jaagpad 2, B-8900 Ieper
Tel: +32 57 49 01 01
Fax: +32 57 49 01 00
[email protected]
Pidy UK
4 Sterling Business Park,
Salthouse Road, Brackmills,
Northampton NN4 7EX
Phone: +44 1604 705666
Fax: +44 1604 702666
[email protected]
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90 Inip Drive –
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Phone: +1 516/239-6057
Fax: +1 516/239-9306
[email protected]
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Z.I. de la Rouge Porte B.P. 153
F-59433 HALLUIN CEDEX
Tél. : +33 3 20 23 70 05
Fax: +33 3 20 23 80 39
[email protected]
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Tel: +49 (0) 173 730 11 64
Fax: +49 (0) 3212 116 3383
[email protected]
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Jaagpad 2, B-8900 Ieper
Tel: +32 57 49 01 01
Fax: +32 57 49 01 00
[email protected]
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